you’re following a gluten-free diet, wholegrain spelt is your new best friend. Spelt is an ancient form of wheat with a broad spectrum of health-giving nutrients. It works well as a replacement for white wheat flour, giving you a nutritious bake and making tasty bread. If you’re steering clear of gluten, try making your own all-purpose combination flour. I often make a simple mix using 35g buckwheat, 35g brown rice flour and 30g arrowroot, which is a starch that lifts and lightens a bake. Enjoy exploring the wonderful world of alternative flavours and properties! I love the chestnut flour for cake, gram flour (made from chickpeas or chana dal) for simple flatbreads or wraps, buckwheat flour for blinis and ground almonds for rich brownies.”
About the expert: Ceri Jones lectures on the CNM Natural Chef Training at the College of Naturopathic Medicine. Visit for more details.
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